Allow ¼ to ½ cup of dip per person. Serve salsa and guacamole immediately, but bean and creamy dips develop their flavor overnight in the refrigerator.

Offer dips in small bowls, and replace them every hour to assure freshness.

Score big with these five dips:

• Muffuletta Madness: Named in honor of New Orleans’ famous sub sandwich filled with olive salad. Toss 2 cups coarsely chopped black and green olives with ½ cup diced sweet onion, 2 crushed garlic cloves, ½ cup chopped parsley, 1 teaspoon dried oregano, a splash of lemon juice and a dash of Dijon mustard. Surround with cubed cheese, cold cuts and French bread rounds.
• Not Just Salsa: Add beans, whole or refried, and pepper jack cheese chunks to salsa. Cooked, crumbled spicy sausage like chorizo works, too. Heat in the oven until the cheese melts.
• Sweet End Zone: Swirl caramel or raspberry sauce into Nutella® chocolate hazelnut spread. Add well-drained crushed pineapple and chopped pecans to whipped topping. Serve with pretzel sticks.
• Spicy Peanut Dip: Serve this no-fuss dip with carrot sticks, celery sticks, bell pepper strips and marinated roasted chicken or beef skewers. (See recipe below)
• Pimento Cheese Kicker: A great dip for apples, vegetables or crackers. Save leftovers for burgers or grilled cheese sandwiches. (See recipe below)

Recipe for Spicy Peanut Dip

Recipe for Pimento Cheese Kicker

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